My Patisserie

Almond & Raspberry Blondies

Almond & Raspberry Blondies

 Prep.Time: 10 min
 Cook.Time: 30-35 min
 Difficulty: Easy
 Serves: Lots of Slices


 Small Saucepan
 Large Mixing Bowl
 Small Mixing Bowl
 22cm/9” Square Baking Tin
 Balloon Whisk
   or Electric Hand Whisk
 Sharp Knife
 Chopping Board
 Baking Paper


 125g/5oz Butter or Spread
 100g/4oz Caster Sugar
 125g/5oz Plain Flour
 2 Eggs
 200g/8oz White Chocolate
 125g/5oz Fresh Raspberries
 100g/4oz Chopped Almonds


Preheat the oven to 190ºC / 375ºF / Gas Mark 5.
Lightly grease and line the baking tin.
Heat the butter in the saucepan over a low heat.
Chop the chocolate into small chunks.
When the butter has melted and turned golden in colour pour into the small bowl.
Add half of the chopped chocolate and stir well.
Whisk the eggs and sugar in a large bowl until thick.
Add the flour a little at a time and fold in.
Add the butter mixture a little at a time and fold this in also.
Add the almonds, raspberries and remaining chocolate and fold in.
Carefully pour the mixture into the prepared baking tin.
Bake in the centre of the oven for 30-35 minutes, or until a golden crust appears on top.
Remove from oven and cut into16 / 20 pieces.
Leave to cool completely in the tin.
Store in an airtight container and eat within 2 days.

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